Italian Lemon Cookies Recipe for 24 Servings

Instructions:

1. Infuse the sugar. Place 150g granulated sugar and 20g lemon zest in your bowl. Use your clean fingertips to rub them together for 2 minutes until the sugar looks like damp, yellow sand and smells incredibly fragrant.
2. Cream the fats. Add the 115g softened butter to the lemon sugar. Beat on medium speed for 3-4 minutes until the mixture is pale, light, and fluffy. Note: This creates the initial air pockets for a better rise.
3. Incorporate the liquids. Add the 3 eggs one at a time, beating well after each addition. Pour in the 15ml lemon juice and 5ml vanilla extract until the mixture is smooth and emulsified.
4. Sift the dry goods. In a separate bowl, sift together the 375g flour, 15g baking powder, and 2g salt. Note: Sifting prevents clumps of baking powder that can cause a metallic taste.
5. Combine the dough. Turn your mixer to the lowest setting. Gradually add the flour mixture until just combined and no white streaks remain. Do not overmix!
6. Prep and scoop. Preheat your oven to 350°F (175°C). Use your 1 tablespoon scoop to drop rounds 2 inches apart onto your parchment lined sheets.
7. Precision Bake. Slide the sheets into the oven and bake for 10-12 minutes until the bottoms are barely golden but the tops remain pale and set.
8. Cool completely. Move the biscuits to a wire rack. They must be cold before glazing, or the icing will just melt off.
9. Whisk the glaze. In a small bowl, combine 240g confectioners' sugar, 45ml lemon juice, and 15ml heavy cream until it is thick, smooth, and opaque.
10. The finish. Dip the top of each cooled biscuit into the glaze. Let the excess drip off, then immediately sprinkle with nonpareils before the glaze sets into a firm shell. > Chef's Tip: If your kitchen is very warm, pop the dough in the fridge for 15 minutes before scooping. This helps the biscuits hold their dome shape and prevents them from spreading too thin during the first few minutes of baking.